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Chef2Chef Recipe Club - Volume 5 Issue 91 - November 3, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Another weekend has come and gone! It snowed here In Colorado not once but twice! I'm just not ready! That's the way it goes, I guess. I'd like to introduce you to my friend Brenda Palmer. This is her second time hosting our Recipe Club. She had a little free time on her hands recently and decided to put together some recipes for you. The title of her Recipe Club week is "Musings of an Unemployed Chef" I'll let her tell you the story. Musings of an unemployed chef Hi! Brenda Palmer (chefbren) here to entertain you this week. I'm unemployed because I'm on the mend from a surgery. Mending very well, thanks. My surgery was in Philadelphia so I stayed with my brother and family for a time. Since one of the hats I wear is "personal chef", I decided to make myself useful cooking for my busy relatives. -------------------------------------------------- DietDivas.com FREE Weight Loss Newsletter Lose 2-5 pounds per week eating real food! The healthy & safe way to lose weight. Eat in restaurants and cook for your family too. Learn how to shed those unwanted pounds and feel great. Personalized plan - Personalized support. Start feeling great TODAY! Get your FREE weight loss tips, click below: http://html.chef2chef.net/goto.php?id=363 -------------------------------------------------- Musing number one comes from the first time I went through the spice cabinet and found 2 boxes of "brown gravy". If you check the ingredients on the side of the gravy powder box you'll notice that "beef" is not one of them. I'm not saying what you're holding in your hand is not food, but you should rightly say, "tonight we're having mashed potatoes with caramel colored hydrolyzed soy protein and wheat gluten with a little beef fat." Having said that, here's a nice beef dinner that does not require you to open any envelopes. -------------------------------------------------- Recipe Club, Get your own Holiday Presents at Chef2Chef.net What's new at Chef Revival? They have got a new handy and cleanable First Aid Kit, A New Drizzler Kit, The Famous CutRuler, A beautiful new Line Spoon and the "Got to Have" Bonetector! !0 winner's will each receive a set of all of these new items. Register http://ads.chef2Chef.net/goto.php?id=36 You could WIN Bandana Bandito's Gourmet Collection Series, including Sweet Mustard Marinade, Strawberry Chipotle Sauce, South Texas Creole Sauce, and 6 other Tex/Mex tastes. A $65 value. All these products are also available in singles, cases or gift sets from the Bandana Bandito. Visit the website or call 800.880.5938 for more info. Register to WIN here: http://html.chef2chef.net/goto.php?id=215 Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 Register to a copy of the new James Beard Winning Styles Cookbook. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ -------------------------------------------------- Teriyaki Marinated Beef Serves 4 Ingredients: 1 flank steak 12 oz jasmine rice 2 slices ginger Dash of ground cayenne pepper Cucumber (sliced) and or fresh tomato (wedged) 2 green onions (sliced) Marinade 6 oz. Soy sauce 5 oz. Peanut oil 3 oz. Dry sherry 1 oz honey 2 cloves minced garlic 1 oz. Grated ginger 1 oz orange zest Throw all marinade ingredients in a jar and shake. Start marinating your flank steak the night before. Save a little of the marinade in the jar and refrigerate. This meat is great done on the grill, but if you can't bring your self to fire it up on a blustery day, the oven is fine. Preheat the broiler, but leave the rack down toward the center of the oven. About this point, start your rice. Heat 3 cups water to a boil along with sliced ginger, cayenne and 1/2 teaspoon of salt. Rinse your rice and add to boiling water. Cover and turn down to a simmer. Drain off and discard marinade from your meat. Broil flank steak until it is firm on the outside, but still rare in the middle. Depending on the size of the steak and your oven, this may take 15-20 minutes. Let it rest 5-10 minutes Turn rice off when water is absorbed. Discard ginger slices. If you'd like to make a nice presentation, press rice into a soup cup or large ramekin (you don't need to press very hard with this rice) invert onto the center of your plate. The rice should come out in a nice molded shape. Slice flank steak the opposite way the grain of the meat goes. Make the slices as thin as you can. Arrange several meat slices around the rice mold; pour some of the meat juice from the roasting pan over the meat. Arrange the cucumbers and tomatoes around the meat. Pour the reserved teriyaki sauce over the cukes and toms. Sprinkle the onions over all and it's a complete meal, salad included. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |